I've mentioned before that I've been helping out a little in a local Indian restaurant. They eat what is known as the 'Staff Curry' at the end of the night but also, in the afternoon they eat another 'Staff Curry' which is fish based while the one at the end of the night is either chicken or lamb. They use this fish which doesn't have an over-powering taste but it's riddled with small bones. I've never come across such a fish with so many bones. They claim it's comes from Bangladesh. I've been told the name but I've forgotten. Anyway, I asked the owner's wife if the same curry could be made using a fish from the UK's shores or at least more locak than Asia. She said that mackrel works. I bought a couple of mackrel and took them in and the chef cooked them. Personally, I don't think the mackrel worked as well and were a little overpowering. The chef also said that unlike their fish, he didn't fry the mackrel because they were too brittle to be fried and then added to the curry. He did say though that they would work fine in a kind of spicy fish chutney which I've seen him make before.
My question here is, since I'm not very well up on my fish, what kind of fish do you people think might work? Hopefully somthing which maybe cut into stakes and fried before adding to a curry and which wouldn't be brittle and break up and also not too over-powering in taste. It would be an added bonus if the fish wasn't too expensive. Thank you.
Topic: A fish curry (Read 7893 times)
